Details
Bright acidity and a faint bitterness from shikuwasa and hassaku citrus. Restrained in sweetness and clean on the palate, it sits easily alongside food. The acidity and depth of the two fruit vinegars bring out the overall taste.
It is brewed by Uchibori, founded in 1876, following the principle that vinegar-making begins with sake-making.
To drink
• Soda or water: one part vinegar to four parts chilled soda or water, sending the citrus straight up
• Milk: one part vinegar to four parts milk, for a mellow taste
• Beer: one part vinegar to nine parts beer — it also works with shochu
Use 15ml per serving to make approximately 16 drinks per bottle. For a stronger flavour, use 30ml per serving, giving approximately 8 drinks.
To eat
• Shake it undiluted over salads or fish
